6 April 2012

Ragi Idli

  • 1 cup ragi
  • 1/4 cup urad dhal
  • Salt to taste
  • Grated vegetables, optional

  1. Soak urad dhal and ragi separately for at least 3 hours.
  2. Blend urad dhal till it becomes fluffy.
  3. Blend ragi separately
  4. Mix both with salt and allow to ferment overnight.
  5. Add vegetables, if desired.
  6. Grease idli plates, pour batter and steam for 15 minutes or until cooked.
  7. Remove and serve hot with tomato chutney or mint chutney.

Rice Flakes Idli (Aval Idli)

  • 1 cup raw rice
  • 1/2 cup rice flakes (aval)
  • 1/2 cup yogurt, sour
  • 5 green chillies
  • 1/2 cup grated coconut
  • 1 tbsp bengal gram dhal
  • 2 tsp cumin seeds
  • 2 tsp whole pepper
  • 1/4" ginger, finely chopped
  • asafoetida, pinch
  • 1/8 tsp baking soda
  • Salt to taste

  • Soak rice for 2 - 3 hours. Soak rice flakes separately in curd for about 1 1/2 hours.
  • Blend them together with grated coconut and chillies coarsely.
  • Add salt and blend again.
  • Add pepper, cumin seeds and bengal gram dhal on top of the batter and allow to ferment overnight.
  • Add ginger, asafoetida and baking soda and mix batter well.
  • Pour into idli plates over cashews, if desired, and steam for 10 minutes or until cooked.
  • Serve hot with any spicy chutney.

Carrot Chutney

  • 3 large carrots, peeled and grated
  • 3 tbsp grated coconut
  • 3 tbsp coriander seeds
  • 4 dry red chillies
  • Salt to taste
  • 1 tsp mustard seeds
  • Oil

  1. Heat oil in a pan, add red chillies and coriander seeds and fry till chillies turn light brown. Remove from heat and set aside.
  2. Add grated carrot to the same pan and fry till fully cooked.
  3. Blend these in a mixer along with grated coconut and salt to a fine paste. 
  4. Heat oil, splutter mustard seeds, add it to the ground chutney and serve.